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How To Cater An Event
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Published: September 27, 2006
When confronted with the task of catering an event it is difficult to know where to begin. Although, each special occasion will have its own individual flare, there are some basics to take into consideration to help make any event a hit.
Food for Thought
Food is one of the most memorable elements of any gathering and the way it is served sets the tempo for the party says successful party planner David Tutera in his book A Passion for Parties.
There are four basic options of serving style: Family, Plated, Standing Buffet and Seated Buffet. Family style includes large portions of food served in containers, which guests pass around and help themselves from. A Plated style is similar to a restaurant: cooks prearrange food on plates in the kitchen and serve it to the guests at the table. Seated and Standing buffets explain themselves. Each style has its advantages and disadvantages. For example, a plated five course meal might mean less dancing, revelry, and celebrating.
After deciding the serving style, the menu itself must be created. The menus chosen depend largely upon the type of function and budget of the customer. Whether you choose filet mignon or a lighter fare, use readily fresh ingredients to soften the financial blow. Do not forget to take into consideration the type of guest that will attend any function. Will they enjoy eclectic or comfort food more? Do they require a special diet such as vegetarian? Every successful event provides a variety of fruits, vegetables, cheeses and breads.
Bar Prep
One question every event planner must ask sis will liquor be served and how: a self-service bar, waitresses, or a bartender? Regardless of how the drinks are served, it is necessary to insure a fully stocked bar. Certain essentials (flat and sparkling water, regular and diet sodas, lemons and limes) are required for any successful function. Instyle Magazine's new book Instyle: Parties, recommends having an assortment of glasses in preparation for any drink requested, such as, stemware, highball and lowball, and cocktail. It also suggests necessary barware: corkscrew, ice scoop, shaker, long-handled spoon, small chopping board and shot glasses. How much liquor or wine should be bought? 750 ml of wine makes about 4-6 glasses and 750 ml of spirits makes about 16 drinks. People generally feel more at ease with a drink in their hand, so be prepared for guests who do not drink alcohol by supplying plenty of options.
Presentation is Key
Presentation is a key element to any soirée. Keep hors d'oeuvres small, in bite-size portions. This will ensure that guests will mingle while sampling. Manfred Ketterer, author of How to Manage a Successful Catering Business suggests foods should be attractively arranged and presented to arouse the interest of the guest. Like food placement, decorations help to create a specific atmosphere or ambience. Howard Lange in his book Catering says to keep the centerpiece low so that the guests may easily see each other and the rest of the room. Colors should be vibrant and play off of each other within the food and decorations. Play with different ways to fold napkins, and become creative in how you present things. For instance, hollow out fruits to use as bowls. With all the decorations, one should try to achieve an effect that will be well proportioned as well as beautiful. When drawing attention to the food, beverage and service, do not forget that cleanliness and safety play an important part in how a guest will view their overall experience.
The key elements, food, beverage and presentation, will have anyone on their way to catering a fabulous and stylish event. Whether you are hosting a Bar Mitzvah, a cocktail party or a wedding reception, remember these basics.
Ketterer, Manfred. How to Manage a Successful Catering Business. New Jersey: Hayden Book Company, Inc., 1982.
Lange, Howard F.. Catering. New York: Ahrens Book Company, 1965.
Tung, Jennifer. Instyle: Parties. New York: Melcher Media, 2005.
Tutera, David and Laura Morton. A Passion for Parties: Your Guide to Elegant Entertaining. New York: Simon & Schuster, 2001.
Food for Thought
Food is one of the most memorable elements of any gathering and the way it is served sets the tempo for the party says successful party planner David Tutera in his book A Passion for Parties.
Related Articles
After deciding the serving style, the menu itself must be created. The menus chosen depend largely upon the type of function and budget of the customer. Whether you choose filet mignon or a lighter fare, use readily fresh ingredients to soften the financial blow. Do not forget to take into consideration the type of guest that will attend any function. Will they enjoy eclectic or comfort food more? Do they require a special diet such as vegetarian? Every successful event provides a variety of fruits, vegetables, cheeses and breads.
Bar Prep
One question every event planner must ask sis will liquor be served and how: a self-service bar, waitresses, or a bartender? Regardless of how the drinks are served, it is necessary to insure a fully stocked bar. Certain essentials (flat and sparkling water, regular and diet sodas, lemons and limes) are required for any successful function. Instyle Magazine's new book Instyle: Parties, recommends having an assortment of glasses in preparation for any drink requested, such as, stemware, highball and lowball, and cocktail. It also suggests necessary barware: corkscrew, ice scoop, shaker, long-handled spoon, small chopping board and shot glasses. How much liquor or wine should be bought? 750 ml of wine makes about 4-6 glasses and 750 ml of spirits makes about 16 drinks. People generally feel more at ease with a drink in their hand, so be prepared for guests who do not drink alcohol by supplying plenty of options.
Presentation is Key
Presentation is a key element to any soirée. Keep hors d'oeuvres small, in bite-size portions. This will ensure that guests will mingle while sampling. Manfred Ketterer, author of How to Manage a Successful Catering Business suggests foods should be attractively arranged and presented to arouse the interest of the guest. Like food placement, decorations help to create a specific atmosphere or ambience. Howard Lange in his book Catering says to keep the centerpiece low so that the guests may easily see each other and the rest of the room. Colors should be vibrant and play off of each other within the food and decorations. Play with different ways to fold napkins, and become creative in how you present things. For instance, hollow out fruits to use as bowls. With all the decorations, one should try to achieve an effect that will be well proportioned as well as beautiful. When drawing attention to the food, beverage and service, do not forget that cleanliness and safety play an important part in how a guest will view their overall experience.
The key elements, food, beverage and presentation, will have anyone on their way to catering a fabulous and stylish event. Whether you are hosting a Bar Mitzvah, a cocktail party or a wedding reception, remember these basics.
Ketterer, Manfred. How to Manage a Successful Catering Business. New Jersey: Hayden Book Company, Inc., 1982.
Lange, Howard F.. Catering. New York: Ahrens Book Company, 1965.
Tung, Jennifer. Instyle: Parties. New York: Melcher Media, 2005.
Tutera, David and Laura Morton. A Passion for Parties: Your Guide to Elegant Entertaining. New York: Simon & Schuster, 2001.
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